Cocktail De Crevettes Recipe

Prepare poaching liquid

In a medium saucepan combine 1 liter water, 60 ml white wine (optional), 1 bay leaf, 6 peppercorns and 1 tablespoon coarse salt. Bring to a gentle simmer over medium heat.

Poach shrimp

When the poaching liquid is simmering (not rolling), add the 6 black tiger shrimp in a single layer. Cook 2–3 minutes until shrimp are opaque and just firm; large tiger shrimp may take up to 3 minutes. Do not overcook.

Shock shrimp

Immediately transfer shrimp to a bowl of ice and 2 cups ice water to stop cooking. Leave until shrimp are completely cool, about 2–3 minutes.

Dry and chill

Remove shrimp from ice bath, pat dry with paper towels, and refrigerate until plating if not serving immediately. Keep tails on for presentation.

In a small bowl combine 4 tbs mayonnaise, 2 tbs ketchup, 1 tsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tbs fresh lemon juice, 1 tsp hot sauce and 1 tsp smoked paprika (if using). Stir until smooth.

Season sauce with 1 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust: add more horseradish for heat, more lemon for acidity, or more ketchup for sweetness.

Chill sauce at least 10 minutes to let flavors meld. Transfer to a small serving bowl or spoon a portion into each serving glass or lettuce cup.

Cut the lemon into wedges. Reserve one wedge for squeezing and thinly zest a small strip if you want extra aroma.

Arrange 3 lettuce leaves or 3 butter lettuce cups on a serving plate (or use small stemmed cocktail glasses). Spoon about 1–2 tablespoons cocktail sauce into each cup or glass.

Place two shrimp on the rim of each cup or nestle three shrimp arranged attractively on top of the sauce. Garnish with a sprinkle of chopped parsley and a small lemon wedge on the side.

Serve immediately, with extra sauce on the side and lemon wedges for squeezing.